Truffle Linguine for One

As the weather cools, my need for carbohydrates heats up.  Here's another quick and easy Nigella recipe for nights when you find yourself eating alone.  The only part of this recipe that is good for you is the comfort it provides, but that is sometimes enough.  NB:  Must love truffles.

Lone linguine with truffle oil

• 4 ounces linguine
• Salt, to taste
• 1 egg
• 3 tablespoons heavy cream
• 3 tablespoons grated parmesan cheese
• A few drops white truffle oil, or to taste
• Freshly ground white pepper
• 1 tablespoon butter

Put on some water to boil for the pasta and, when it comes to a boil, salt it generously before adding the linguine and cooking for 2 minutes less than directed by the instructions on the package. In a bowl, whisk the egg with the cream and parmesan, a few drops of white truffle oil and a good grinding of white pepper. When the pasta's had the time you've allocated, check to see if it's al dente. Just before draining it, remove and reserve some of the cooking liquid.

Return the drained pasta to the cooking pan and, on the stove but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix. Now, stir in the eggy mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.

Lemony Arugula Couscous

I tried this couscous for the first time a couple of weeks ago, thanks to my friend Julie.  It comes from Nigella's cookbook Kitchen, and is meant to be served with the turkey meatballs I posted on September 22nd.  They are indeed lovely together, but this is without a doubt my favourite couscous dish ever and I intend to serve it with all kinds of things, like BBQ'd salmon or baked lamb chops for example.  So lemony and fresh.  The recipe makes enough for 8 people in my view, so for us it's dinner and lunch tomorrow.  Excellent!

Lemony Arugula Couscous

800 ml chicken or vegetable stock
3 tbsp garlic oil
500g couscous
zest and juice of 1 lemon
4 green onions, finely sliced
100g arugula
salt and pepper, to taste

Bring stock to boil (or make from concentrate with boiling water).
Heat oil in a saucepan, add couscous and fry, stirring all the time, for 2-3 minutes.  Pour in hot stock, still stirring, and stir over a gentle heat until stock is fully absorbed, about 5 minutes.
Cover the pan, turn off the heat and let stand for 10 minutes.
Fork through the couscous to eliminate any lumps, then sprinkle with lemon zest and juice, green onions, salt and pepper.  Stir, then add arugula, tossing together carefully to mix.